Leftover grilled salmon and asparagus from yesterday, turned into an omelette for me and Ben today, which we consumed while plotting out our session on plot. Well, character and setting and plot, but that’s not as funny. 
Sauté minced shallots in butter until golden, add leftover chopped grilled asparagus and chopped grilled salmon, mix eggs with salt and pepper in a bowl, pour into asparagus / salmon mix. Cook ’til set, garnish with reserved asparagus tips, chopped fresh chive, feta cheese; serve with fresh cherry tomatoes.
